Southern Fried Chicken
This recipe came to me from a friend who grew up and lives in North Carolina. I've made it her way, and it the recipe has never failed (though occasionally the cook has.) It's best to start the more

Roast Chicken with an Orange Glaze
Roasting is an essential cooking technique to learn for professional and home cooks, and one of the first dishes that you learn to make in cooking school is roast chicken. With autumn finally here more

Bordeaux, whether Right Bank or Left, Cabernet or Merlot based, large château or small, cries out for red meat. Beef will always work, and lamb is terrific with Bordeaux with a little bit of age. more

Grilled Skirt Steak
This recipe is for a sliced steak that emphasizes the beef. The seasonings used are there to accent the innate, savory flavor of the meat. Most skirt steak is sold for fajitas, but this is a more

The bacon used to wrap this shrimp makes them very versatile and either red or wine friendly. The soft fruit of this shiraz and its tannin strip the palate of the fat from the bacon. The spicy more

Cottage Pie
Authentic Australian cuisine is very hard to pin down. In my research, it seems that the one thing that came up over and over again, in many different styles and cuisines, was a meat pie. Shepherds more

The robust sweet ripe fruit flavors of Zin match the fruity sweet smoky character of the ribs and won’t be overpowered by the rich tomato flavor. 1 pound of pork spareribs ½ cup ketchup 1 cup more

Chili Crab Cakes
A riff on a Mark Bittman recipe, with green chili pepper replacing the green bell pepper. more

Monkfish with Saffron-Lemon-Garlic Sauce
Monkfish (the poor man's lobster) is a very firm, white-fleshed fish that is best roasted, poached or steamed. Here, it is steamed and served sauce flavored with saffron, lemon and garlic. more